Root & Rutabaga Salad

Easy vegetarian lunch: Rutabaga and Carrot salad
Easy Plant Based Lunch Recipe: Root & Rutabaga Salad

Last winter we crossed the country from Edmonton to Chicoutimi in our truck. It was a completely new traveling experience for me & I'm not sure I want to repeat it again so soon. However, there were some moments of abundant joy during our month long trip, and this salad was one of them.

We were staying at Tom's brother's place. It is a tiny little home attached to a larger bed & breakfast which they had rented for the winter season. The home is made from recycled materials & lots of handy work from the owners of the B&B.

It felt like being out in fairy country. There was a view of the river through the window, and you could feel like forest breathing against the window panes. On one rather dull day, where there was more rain than snow and no sunshine to speak of, I rummaged through our shared pantry and came up with this dish. 

It is a celebration of the last breaths of winter & a loving high-five to spring.

Egg free, wheat free, meat free, dairy free

Serves 2

1 large rutabaga
2 large carrots
4 green onions
½ C dried cranberries
1 t dijon mustard
1 t white wine vinegar
1 t maple syrup
1 T olive oil
Salt & pepper to taste

15 mins prep + 10 mins wait

At the bottom of a large bowl, mix dijon, vinegar, oil & maple syrup.
Scrub & julienne carrots & rutabaga, add them to the bowl.
Chop green onions & add them to the bowl along with cranberries.
Mix well, ensuring everything is coated.
Let the salad sit for 10 minutes so the flavors can meld & serve.